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Pumpkin Chocolate Cheesecake Recipe

Ingredients

How to make it

  • To make the crust: Preheat the oven to 275 F. Combine the crust ingredients and press into the bottom of a buttered 9-inch cake pan with 2-inch sides.
  • To make the swirl: In the top of a double boiler over gently simmering water, melt the chocolate with the cream. Stir until smooth, then set aside, keeping it warm.
  • To make the filling: Cream the cream cheese and sugar at medium speed in the bowl of an electric mixer, scraping the bowl frequently and beating until smooth. Add the pumpkin, spices and cream, beating until smooth. Beat in the eggs one at a time, beating well between each addition.
  • Pour the filling over the crust. Drizzle a spiral pattern with the chocolate on top of the filling and swirl it gently through the batter with the point of a knife. Do not stir.
  • Place the cheesecake pan in a larger baking pan and pour 1/2 inch of boiling water into the outer baking pan. Bake in the center of the oven for 1 hour, or until the center is firm and not soupy.
  • Cool at room temperature, and then chill at least 2 hours.
  • To serve: Dip the bottom of the pan in very hot water for 1 minute. Invert onto a sheet of stiff cardboard or a plate. Remove the pan and place a serving plate on the bottom of the cheesecake. Holding both the top and bottom plates (or cardboard), flip the cheesecake back over and remove the plate or cardboard from the top.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
    CHEESE CAKES ARE MY DOWNFALL......THIS IS A YUMMY ONE .THANKS GRIZZ
    Was this review helpful? Yes Flag
  • zena824 16 years ago
    Grizz... I told you before... cheesecakes are my weakness..... I love to eat these things..Good post..
    Was this review helpful? Yes Flag

The Cook

grizzlybear CA

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